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Slow-cooked beef Pot Roast Stroganoff braised in broth and wine with onions, mushrooms, and fresh thyme. The meat becomes fall-apart tender, then gets mixed with creamy yogurt to create a rich, classic slow-cooked beef stroganoff. If there’s one cozy fall and winter meal you need to make, it’s this one! Serve it over bowls of buttered egg noodles and top with plenty of fresh parsley. This one-pot, family-style dinner is warming, easy, and so delicious — the kind of comforting classic that’s perfect for weeknights, slow Sundays, or easy entertaining.

Easy Pot Roast Stroganoff | halfbakedharvest.com

My mom has been asking me for a good beef stroganoff for years. A while back I made a mushroom-only version, but honestly, it’s just not the same as the classic.

Today’s recipe is that true, old-fashioned beef stroganoff — the kind your grandma might have made for Sunday dinner in the fall or winter. I wanted it to taste nostalgic, comforting, and homey in every bite.

When my mom made her stroganoff while we were growing up, she always served it over hot buttered noodles. I’m pretty sure she used canned soup too (which I skipped!), but the noodles were non-negotiable — buttered and homemade.

I served this a few times before everyone headed out of town — one of those nights was a Sunday, which felt just right. I added some warm bread on the side, and everyone was so happy.

My littlest brother, Oslo, especially loved this one. And of course, my oldest brother kept saying “stroganoff” on repeat all night. The only thing I’d add is a simple green salad — these all-meat dinners always need a little something fresh on the side!

Easy Pot Roast Stroganoff | halfbakedharvest.com

These are the details

  • beef chuck roast
  • salt and pepper
  • garlic powder
  • cayenne pepper
  • flour
  • onions
  • mushrooms
  • fresh thyme
  • broth
  • dry white wine
  • Worcestershire sauce
  • dijon mustard
  • greek yogurt
  • fresh parsley
  • egg noodles – you could use pasta too, or even make mashed potatoes
  • salted butter

Special Tools

All this recipe requires is your favorite oven-safe Dutch oven or crockpot. Either cooking option is great!

The Steps

Easy Pot Roast Stroganoff | halfbakedharvest.com

Step 1: The Beef

Use a good cut of beef chuck roast, then cut it in half or into large chunks so it cooks evenly. Arrange the meat in your crockpot or Dutch oven.

While I love using the crockpot, I decided to slow-braise the roast this time around — but I’ve made this recipe both ways, and it turns out delicious no matter which method you choose. Season the beef generously with salt and pepper, then rub all over with garlic powder, cayenne pepper, and a light coating of flour.

Easy Pot Roast Stroganoff | halfbakedharvest.com

Step 2: Add the Remaining Ingredients

Now everything else goes into the pot — no pre-cooking or searing needed, just simple layering.

Add the onions, mushrooms, and fresh thyme. Pour over the broth, then add the wine and Worcestershire sauce. Mix in the mustard and give everything a gentle toss.

Cook the beef low and slow, either in the oven or in your crockpot, until it’s fall-apart tender and the flavors have come together beautifully.

Easy Pot Roast Stroganoff | halfbakedharvest.com

Step 3: Finish the Stroganoff

Just before serving, stir in the yogurt. Traditionally, stroganoff is finished with sour cream or heavy cream, but I love using Greek yogurt — it’s creamy, tangy, and every bit as delicious.

Be sure to use a full-fat yogurt (or sour cream, if you prefer) to keep the sauce rich and silky. Finish with a sprinkle of fresh parsley.

Serving the Stroganoff

Meanwhile, boil the egg noodles. Once drained, toss them with plenty of salted butter — just like my mom always did — until they’re glossy and perfectly coated.

She’s always said that real salted butter is the secret to life, and honestly… she’s right!

Spoon the stroganoff over the buttery noodles and enjoy. It’s cozy, hearty, and the most comforting family dinner — hands-off, simple, and so perfect for fall and winter nights.

Easy Pot Roast Stroganoff | halfbakedharvest.com

Looking for more pot roast-type dinners? Here are a few more to try!

Cranberry Beef Bourguignon

Smothered Chicken in Mushroom Wine Pan Sauce

Crockpot Thai Short Ribs with Coconut Rice

Crockpot Short Rib Bourguignon

Red Wine Braised Pot Roast

Lastly, if you make this Easy Pot Roast Stroganoff, be sure to leave a comment and/or rate this recipe! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Easy Pot Roast Stroganoff

Author: Tieghan Gerard
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6
Calories Per Serving: 262 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

US Customary - Metric

Instructions

Oven

  • 1. Preheat the oven to 325° F.
    2. Arrange the roast in the bottom of a large, oven-safe Dutch oven. Season with salt and pepper, then rub with garlic powder, cayenne, and flour to coat.
    3. Snuggle the onions, mushrooms, and thyme around the roast. Pour the broth, wine, and Worcestershire sauce around the roast. Add the dijon. Cover and roast for 3 1/2 to 5 hours or until very tender.
    4. Place the Dutch oven on a burner over low heat. If needed, add broth to keep the onions just barely covered. Shred the meat, then add the yogurt and mix until combined. Top with parsley. Season with salt and pepper.
    5. Cook the noodles. Drain. Toss the hot noodles with a few tablespoons of salted butter. Serve the stroganoff over bowls of buttered noodles. Top with parsley.

Crockpot

  • 1. Arrange the roast in the bowl of the crockpot. Season with salt and pepper, then rub with garlic powder, cayenne, and flour to coat.
    2. Snuggle the onions, mushrooms, and thyme around the roast. Pour the broth, wine, and Worcestershire sauce around the roast. Add the dijon. Cover and cook on low for 5-6 hours or on high for 3-4 hours.
    3. Shred the meat, then add the yogurt and mix until combined. Top with parsley. Season with salt and pepper. Keep on LOW until ready to serve.
    4. Cook the noodles. Drain. Toss the hot noodles with a few tablespoons of salted butter. Serve the stroganoff over bowls of buttered noodles. Top with parsley.
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This post was originally published on October 29, 2025
3.68 from 34 votes

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Comments

  1. 5 stars
    This was really good. Definitely will make again and so easy. I will add a little more flour next time for a thicker sauce. Thanks for another fabulous recipe.

    Reply

  2. What could I use instead of mushrooms? I know that’s traditional for stroganoff but I can’t eat them. Thank you!

    Reply

    1. Hi Carol,
      I would just skip them or use another veggie that you enjoy:) I hope you love this dish, please let me know if you give it a try!

      Reply

  3. 4 stars
    3.5 stars! The flavor was good, it’s easy to throw together, but the sauce was veryyyy liquid-y and not creamy. I’d definitely make it again but maybe thicken the sauce like you would a gravy

    Reply

    1. Hey Jocelyn,
      I appreciate you trying this recipe and your comment, I’m so glad to hear you will make it again! Happy Halloween!🎃

      Reply

  4. What is the difference between braising the meat & slow cooking it in a crockpot? I know they’re different cooking styles but what makes them different? Trying to figure out which way to make it 🙂

    Reply

    1. Hi Rachel,
      Thanks for asking! Besides the cooking method, there is no difference, the recipe is great both ways!

      Please let me know if you give this dish a try!

      Reply

    2. Rachel- Braising uses a combination of dry and moist heat by first searing food and then simmering it in a small amount of liquid, while slow cooking is a more general term for cooking food slowly over a long period with moist heat, often in a dedicated appliance like a slow cooker. The key difference is that braising starts with searing to develop flavor before adding liquid, whereas slow cooking can start with raw ingredients and relies solely on low, moist heat for the entire duration.

      Reply

      1. Thank you so much, Beth! This community is so helpful!! ❤️ I am confused as to how this recipe is braising then since I seem to miss the step where there is searing of the meat. Any insight?

        Reply

  7. 5 stars
    Made this for dinner and my husband loved it! Used gluten free flour and pasta which worked out fine. Will make again

    Reply

    1. Hey Christine,
      You could just skip the mushrooms:) You could also try another veggie that your family enjoys like zucchini.

      Let me know if you give this dish a try!

      Reply

    1. Hi Kira,
      Not silly at all! Really just the difference in the cooking method:) The meat will be delicious and tender either way.

      Let me know if you give this recipe a try!

      Reply

    2. 3 stars
      The flavors were good, but the sauce was too liquid. I had to serve this in a bowl. I made it in a crockpot and used sour cream for the creaminess. It never reached creamy.

      Reply

      1. Hi Daunne,
        Thanks for trying this dish and sharing your feedback. So sorry to hear you had some issues getting this to be creamy.

        Reply

    1. Hi Kirsten,
      I haven’t tested this recipe in the instant pot, so I do not have the exact instructions for that.

      For best results, I would go with the crockpot or dutch oven. Please let me know if you have any other questions!

      Reply